Today , Feb 12 is celebrated as National Plum Pudding Day! So let’s make this magic pudding, it can be made well in advance and gets better with age.
- 1 x 375g pkt raisins, coarsely chopped
- 1 x 300g pkt currants
- 150g sultanas
- 1 x 170g pkt craisins (dried cranberries)
- 250ml (1 cup) rum
- Melted butter, to grease
- 250g butter, at room temperature
- 200g (1 cup) firmly-packed brown sugar
- 4 eggs
- 175g (2 1/2 cups) fresh breadcrumbs
- 75g (1/2 cup) self-raising flour
- 75g (1/2 cup) plain flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- Warmed custard, to serve
- Select all ingredients
- Combine raisins, currants, sultanas, craisins and rum in a bowl. Set aside for 6 hours to macerate.
- Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in breadcrumbs, combined flours, mixed spice and cinnamon. Add the raisin mixture and stir until combined. Spoon into basin.
- Place an upturned heatproof saucer in the base of a saucepan. Fill one-third of the saucepan with boiling water and bring to a simmer over low heat.
- Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin.
- Lower the basin onto the saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered, over low heat, adding boiling water when necessary, for 4 hours or until a skewer inserted in the centre of the pudding comes out clean.
- Remove basin from pan. Set aside for 5 minutes. Pour over custard to serve.
You can make this recipe up to 2 months ahead. Cover the pudding in the basin with plastic wrap and foil. Store in fridge. To reheat a pudding: Remove the plastic wrap and foil from the pudding. Repeat step 5. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with water and bring to a simmer over low heat. Lower the pudding basin into the saucepan. Simmer, covered, over medium-low heat for 1 hour or until the pudding is heated through. Remove basin from the pan and serve.
Find this and many more recipes at www.taste.com.au